Optimization on conditions of debittering of fresh squeezed lemon juice by using macroporousrisin

Authors

GAO Jia, Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
ZHU Yongqing, Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
HE Hongyu, Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
LUO Fangyao, Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
HUANG Chi, Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China

Abstract

The optimal process conditions for R6 macroporous resin on industrial freshly squeezed lemon juice has been investigated, through one-factor-at-a-time tests and response surface analyasis based on Box-Behnken design. The results showed that all debitterizingconditions under investigation influenced seriously the naringin and limonin in lemon juice. Under the optimal debitterizing conditions, i.e. 4 g/100 g of resin, adsorption at 31 ℃ for 47 min, rotation at 120 r/min in juice pH 3.0±0.5 solutions, the actual debitterizing rate of naringin and limonin were 84.50% and 40.62% respectively, and this was close to the predicted value. Naringin and limonin contents in lemon juice were significant reduced after the optimizated prosessing and it tasted no obvious bitter.

Publication Date

7-28-2016

First Page

191

Last Page

195

DOI

10.13652/j.issn.1003-5788.2016.07.043

Recommended Citation

Jia, GAO; Yongqing, ZHU; Hongyu, HE; Fangyao, LUO; and Chi, HUANG (2016) "Optimization on conditions of debittering of fresh squeezed lemon juice by using macroporousrisin," Food and Machinery: Vol. 32: Iss. 7, Article 43.
DOI: 10.13652/j.issn.1003-5788.2016.07.043
Available at: https://www.ifoodmm.cn/journal/vol32/iss7/43

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